Corny Corn Muffins

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Corny Corn Muffins

 

 

1 cup all-purpose flour

1 cup yellow cornmeal

2 tbsp granulated sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 can (14 oz//398 ml) cream-style corn

1/2 cup buttermilk

1 x egg

2 tbsp butter, melted

1 can (4.5 oz/127 ml) diced green chilies (see Tip)

 

Directions:

 

Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray and

set aside.

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking

soda, and salt. Set aside.

In a medium bowl, whisk together corn, buttermilk, egg, melted butter,

and diced green chilies. Add wet ingredients to dry ingredients. Stir just

until dry ingredients are moistened.

Divide batter among 12 muffin cups. Bake for 20 minutes, or until a

toothpick inserted in centre of muffin comes out clean. Be careful not to

overbake. Remove muffins from tin and cool slightly on a wire rack. Best

served warm!